A lotta enchilada

Denise asked me to post the recipe for the enchilada casserole I made yesterday so here it is. I was reaalllllllllyyyyyy yummy. It's not "authentic" Mexican (this is a Canadian cookbook after all and I don't think anywhere in Canada has authentic Mexican food) but it's tasty.


Monkey Note 1 : If you don't have leftover chicken and rice that will add to the prep time to this. I cooked my chicken and rice earlier in the day and did the prep work chopping the red pepper, carrots and green onion while they were cooking. When it came time to assemble I just threw everything together.

Adapted from Crazy Plates

2 1/2 cups tomato sauce
1 1/4 cup salsa
2 tsp chili powder
2 tsp ground cumin
1 tsp ground oregano
2 cups chopped cooked chicken breast
2 cups cooked brown rice
1 can (15oz) black beans, drained and rinsed
3/4 cup diced carrot
3/4 cup diced red bell pepper
2 tsp chili powder
1 tsp ground cumin
1/2 cup chopped green onion
2 tbs lime juice
2 tbs chopped fresh cilantro
12 6-inch corn tortillas (I used flour tortillas)
1 1/2 cups shredded, reduced-fat cheddar cheese
Sour cream - for garnishing
1. Combine the sauce ingredients in a medium pot. Bring to a boil. Reduce heat and simmer for 5 minutes. 
2. While sauce is simmering, mix together the chicken, beans, rice, red pepper, carrots, green onions, chili powder, cumin, lime juice and cilantro in a large bowl.  
3. Spray a 9x13-inch baking pan with non-stick spray.
4. To assemble, spread 1 cup of sauce over bottom of baking dish. Arrange half the tortillas over the bottom of the dish, overlapping where necessary. Spread another 1 cup of sauce over the tortillas.  Top with 1/2 of the chicken mixture and half of the cheese. Arrange the remaining tortillas over the cheese.  Top with another 1 cup of sauce, then the remaining chicken mixture.  Finish with the remaining cheese and spoon any remaining sauce over top.  
5. Cover with foil and bake at 350F for 35 to 40 minutes when it's bubbly and heated through. Let it stand for 5 minutes before serving. Garnish servings with a dollop of sour cream.
Makes 8 servings.

Monkey Note 2: I found I wanted a little bit more cheese. I'd go closer to 2 cups.


Monkey Note 3: I have these nifty measuring scoops that look like really big spoons.  They are great for tasks like measuring out the sauce for this recipe. Mine are Martha Stewart ones that I got on clearance after Zellers dropped her line due to that whole insider trading thing.


Monkey Note 4: I made a full recipe this time but in the future I'll likely cut it in half. When I do that I'll also cut my tortillas in half before laying them out. It will allow me to maneuver them a bit better in a smaller pan.

As I've mentioned here a time or two, I don't generally like casseroles.  They often use weird combinations of ingredients. And use lots of canned things and I don't like much in terms of canned things.  But this is YUMMY.  Seriously it was really good.  If I had a big enough apartment to throw a party I'd serve this.  Made to directions is about 350 calories per serving, 7.8 g fat and 6.6g fibre.